Most of the kitchen scraps that go into the compost bin, as well as a lot of the crop "waste" that doesn't even make it into the kitchen is perfectly good edible & nutritious material. (sometimes the most nutritious bits!) Whilst we don't really believe in waste; it's either headed for livestock, worms or soil micro- organisms anyway, it feels beneficial to get as much out of every yield possible, by making super nutritious juices and then sending the pulp on to animals or the compost. So what makes a good juicer?

The Japanese saw or nokogiri (鋸?) is a type of saw used in woodworking and Japanese carpentry that cuts on the pull stroke, unlike the European saw that cuts on the push stroke. This allows it to have thinner blades that cut more efficiently and leave a narrower cut width (kerf). On the other hand, a pull stroke does not easily permit putting one's body weight behind a stroke. The Ryōba (両刃) pictured is a multi-purpose carpentry saw with two cutting edges. The Japanese means "double blade". There is a cross-cutting (yokobiki) blade on one side and a ripping (tatebiki) blade on the other.